Instant Pot Beef Stew Recipe

A hearty bowl of beef stew with carrots, tomatoes, potatoes, and herbs.

5 from 3 votes

Using an Instant Pot or electric pressure cooker reduces the time to get this satisfying stew on the dinner table. Lots of vegetables and herbs provide great flavor. Leftovers keep 3-4 days or freeze well.

Prep Time32

Cook Time40

Total Time1 12

Course: Main Course

Cuisine: American

Servings: servings

Calories: 549kcal

Author: Sally Cameron

Equipment

Instant Pot or electric pressure cooker

Ingredients

2 ¼ pounds boneless chuck roast (see notes below)
1 cup chopped onion
1 bunch carrots ¾ - 1 pound
3 large celery ribs
¾ pound gold potatoes
1 tablespoon butter
1 tablespoon olive oil
2 large garlic cloves chopped fine
1 tablespoon dried Italian herb blend oregano, basil, thyme, rosemary
2 bay leaves
½ cup dry red or white wine optional, sub broth
3 tablespoons tomato paste divided use
2 teaspoons paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
2 bay leaves
½ cup low sodium beef bone broth
1 15-ounce can diced tomatoes drained
½ cup frozen peas
2 tablespoons worcestershire sauce
2 teaspoons cornstarch or arrowroot starch optional to thicken gravy

Optional Garnishes for Serving

2 tablespoons fresh chopped parsley
½ cup grated Parmesan cheese

Instructions

Prep Meat and Vegetables

Trim extra fat from the chuck roast, then cut it into 1 ½" pieces. Next, chop vegetables: peel and chop onion, peel and chop carrots into 1" pieces, chop celery into ½" pieces, peel and chop potatoes into 1" pieces.

Start Cooking

Set the Instant Pot to saute function to level "more"(press the saute button 3 times) for 30 minutes (so it stays hot and doesn't turn off). When the inner pot is hot add the olive oil. Add half the beef, browning on one side, then turning to brown the other. Don't crowd the pieces for best browning.
Remove the pieces to a bowl and repeat with the remaining beef pieces. Add them to the bowl with any juices.
Add butter (or more olive oil) to the pot and when hot add the onions and cook until softened, then add garlic and dried herbs and cook another 30 seconds, stirring. Add wine and cook down for a minute. Add carrots, potatoes, celery, tomatoes, paprika, salt, pepper and bay leaves, broth and the browned beef. Lock lid into place, turn vent (float valve) to closed, and set the function to pressure cooking, high pressure, for 15 minutes.

When Timing is Complete

When pressure cooking is complete allow pressure to come down naturally for 10 minutes then release any additional pressure manually by turning the vent open. When all pressure is released and the gauge drops, open lid carefully and stir in tomatoes, peas, worcestershire, and the last of the tomato paste. Put lid back on and allow vegetables to heat through in the hot stew.
Serve immediately or cool and refrigerate for enjoying later. Stew will keep in the refrigerator for 3-4 days and freezes well.

Optional: To Thicken the Sauce

Mix the cornstarch with 2 teaspoons of cold water and stir smooth. Stir into the pot with the peas, lock on the lid, and allow it to heat through for a few minutes.

Notes

After trimming the extra fat and tendons from the chuck roast you should have about 2 pounds of meat to cube. Cut the cubes into approximately 1 ½" pieces.

Cut the carrots into 1" pieces so they don't fall apart and disappear into the stew; same for the potatoes. Bigger chunks are better than little pieces.

Nutrition